The egg is incredibly packed with high-quality protein, disease-fighting nutrients, iron, choline, and a multitude of vitamins and minerals. It’s so versatile, it can be served as breakfast, a quick and easy side dish for lunch or dinner, a quick snack, with stuffing(Check Deviled Eggs with chicken for a protein-rich egg recipe) and in all kinds of sweet or savoury dishes.
The best thing about a classic omelette is that you can let your creativity take over and add stuff that makes it even more nutritious and tasty. The veggies in this omelette add colour and crunch to it which complements the fluffy texture. The turmeric imparts antioxidant and anti-inflammatory properties and also a nice yellowish tint to the omelette.
Ingredients (for about 4 omelettes)
- eggs – 4
- carrot – 1, grated
- onion – 1, finely chopped
- bell pepper – 1, finely chopped
- parsley or cilantro, finely chopped – 1/2 cup
- turmeric powder – 1/4 teaspoon
- salt and pepper
- Beat all the ingredients together.
- Spread 1 teaspoon of oil in a non-stick skillet.
- Pour 2 tablespoonfuls of the beaten mixture, spreading evenly.
- Cook covered on medium heat for about 5 minutes.
- When one side is cooked, flip, and immediately transfer to a serving plate.
- Another option is to fold the omelette without flipping, in the traditional way.
Though omelettes are one of the easiest dishes to prepare, the trick lies in the technique and time taken for cooking, so as to maintain the right texture and taste.
- Don’t use more than 1 teaspoon of oil for cooking- else the edges may turn crispy.
- Don’t overheat the pan before pouring the egg mixture- else one side will get overcooked or even burnt.
- Don’t leave the omelette in the pan after flipping- else it might get overcooked and turn out rubbery.
Have you tried any interesting omelette recipes? Please share in the comments section below: